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Wednesday: Kirstie Alley, 3 Guilt-Free Recipes for Summer & Rach's Zucchini Tomato Pie

Tingly Chicken and Greens Noodle Bowls

Serves 4

Originally aired

  • 1 cup matchstick-size pieces English or seeded regular cucumbers 
  • Salt 
  • A sprinkle of sugar, about 1/2 teaspoon
  • 1 pound ground chicken 
  • 3 cloves garlic, grated or finely chopped 
  • 1 1-inch piece ginger, peeled, then grated or finely chopped
  • 1 1/2 teaspoons ground or cracked Szechuan peppercorns 
  • 1 to 2 teaspoons Sriracha or other hot sauce 
  • 2 tablespoons canola or peanut oil 
  • 4 cups chicken stock
  • 3 tablespoons soy sauce or liquid amino 
  • 1 teaspoon fish sauce or salt, to taste
  • 1 large bunch rainbow or regular Swiss chard, stems removed and leaves coarsely torn 
  • 1 bunch scallions, trimmed and thinly sliced
  • 8 to 10 ounces wide rice or egg noodles 
  • Lime wedges, for serving 

In a medium bowl, sprinkle the cucumbers with some salt and sugar; toss to coat and set aside. 
In another medium bowl, combine the chicken, garlic, ginger, Szechuan peppercorns and Sriracha. In a large, deep skillet, heat the oil, two turns of the pan, over medium-high heat. Add the chicken mixture and cook, breaking it up with a spoon, until browned and cooked through, 8-10 minutes. Add the stock, 1 cup water, soy sauce and fish sauce. Stir, scraping up any browned bits. Bring to a low simmer, add the chard and scallions, and stir until chard is just wilted, about 2 minutes. 
Meanwhile, in a large pot, cook the noodles according to package directions. Divide among bowls. Top with the chicken mixture and cucumbers and serve with the lime wedges.